Spinach Mushroom & Zucchini Lasagna
- 1 package oven ready lasagna pasta
- 1 – 24 oz jar tomato sauce
- 1 – 32 oz container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup Parmesan cheese
- 2 zucchini squashes sliced
- 1 – 8oz container baby bella mushrooms sliced
- 1 – 10 oz jar sun dried tomatoes
- 1 – 10 oz box frozen chopped spinach
- 1 egg
- 1 tsp minced garlic
- 1 tsp Italian spices
- Salt and Pepper to taste
Thaw out the spinach and drain out all the water. Saute the mushrooms and spinach and set aside. Mix the ricotta cheese, egg, spinach, sun dried tomatoes, garlic, Italian spice, salt and pepper. Spread a layer of tomato sauce on the bottom of rectangular shaped baking dish. I used a 12″ X 9″ pan. Cover the sauce with three of the lasagna noodles, Spread a layer of ricotta cheese mixture on the pasta, then a layer of mushroom & zucchini, then a layer of tomato sauce and a layer of mozzarella cheese. Continue layering the same way. Top the lasagna with the Parmesan cheese. Cover in foil and bake at 375 for 30 minutes. Remove foil and bake for another 5 minutes.
These lasagna are just something I might do for friends of mine coming over for weekend 😀
LikeLiked by 1 person
Thank you for stopping by the comment. Let me know what you think if you make the recipe.
LikeLike
Was the lasagna a bit crispy? Great recipe btw.
LikeLike
No it wasn’t crispy but it could be if the noodles were exposed without sauce on them when you bake it. Did you try the recipe?
LikeLiked by 1 person
I see. I will try it out during the weekend.
LikeLiked by 1 person
Make sure and cover with foil too. I like those lasagna noodles that are oven ready–it saves time.
LikeLiked by 1 person
Thank you for the tips.
LikeLike